Marinated yellowtail kingfish with escalivada and pa amb tomàquet

You'll need

300 gm piece skinless yellowtail kingfish, bones removed, thickly sliced 4 golden shallots, thinly sliced 2 limes, finely grated rind and juice only 3 lemon thyme sprigs 2 fresh bay leaves 80 ml (1/3 cup) chardonnay vinegar 125 ml (½ cup) extra-virgin olive oil (see note)   Escalivada 2 red capsicum 1 Spanish onion 1 eggplant 1 head of garlic 50 ml olive oil To serve: extra-virgin olive oil (see note)   Pa amb tomàquet 1 loaf of ciabatta, thickly sliced 2 ripe vine-ripened tomatoes, halved 1 garlic clove, halved For drizzling: extra-virgin olive oil


  • 01
  • Combine kingfish, shallot, lime rind and juice and herbs in a shallow dish. Season to taste, then add vinegar and olive oil and toss to coat. Refrigerate for 4 hours to marinate.
  • 02
  • Meanwhile, for escalivada, preheat oven to 180C. Place vegetables on a roasting tray, drizzle with olive oil and season to taste. Roast until tender (30-35 minutes). Cool, peel, thickly slice, arrange in separate piles on a plate, drizzle with extra-virgin olive oil and set aside.
  • 03
  • For pa amb tomàquet, toast ciabatta in the oven until golden (5 minutes). While still warm, rub each side with cut sides of tomato and garlic. Drizzle with olive oil and season to taste with sea salt. Serve immediately with kingfish and escalivada for topping.
Note Javier prefers to use an arbequina blend extra-virgin olive oil.

Pa amb tomàquet, tomato bread, came about when bread was baked only once a week. After a few days it would get stale and hard, so by rubbing a ripe tomato over it, it could be enjoyed for longer.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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